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Ingredients
- 1 lb. shelled pecans
- 2 eggs
- 2 1/2 T. Dijon mustard
- 6 skinless, boneless chicken breasts
- 2 T. butter
- 2 T. olive oil
Preparation
Step 1
Place pecans in a blender or food processor. Pulse until pecans are the texture of coarse crumbs. Place pecan crumbs in a large bowl.
Beat eggs and mustard in a small bowl with a fork. Place chicken between 2 sheets of waxed paper; pound to 1/4" thickness.
Heat butter and olive oil in a large skillet over medium heat. Dip chicken in egg mixture, allowing excess to drip back into bowl. Coat chicken with pecan crumbs.
Add chicken to skillet. Saute until browned, about 5 minutes per side.